Delight in the perfect balance of crisp puff pastry, creamy soft almond turrón, and fresh berries with this elegant Mille-Feuille with Soft Turrón Cream and Berries. Each layer combines the richness of Spanish Jijona nougat with light whipped cream and a burst of fruit, finished with delicate turrón crumbles for a gourmet touch. A refined dessert that brings a taste of Spain to any celebration.

Ingredients

• 200 g puff pastry

• 200 ml heavy cream (for whipping)

• 50 g powdered sugar

• 100 g soft almond Jijona nougat (turrón blando) by El Almendro or El Artesano

• 50 g mixed berries (strawberries, raspberries, blackberries, etc.)

• A few crumbles of Jijona turrón blando for decoration

• Optional: chopped nuts or toasted almonds for garnish

Preparation

1. Bake the puff pastry
   Preheat the oven to 200°C (390°F). Roll out the puff pastry and cut it into rectangles of the desired size. Prick them lightly with a fork to prevent them from puffing excessively.
   Bake at 180°C (350°F) for about 20 minutes, or until golden and crisp. Let cool completely on a wire rack.

2. Prepare the turrón cream
   In a mixing bowl, combine the soft almond nougat, powdered sugar, and heavy cream. Whip until smooth and fluffy — the texture should be creamy and airy.
   Chill in the refrigerator for at least 30 minutes to firm up slightly.

3. Assemble the mille-feuille
   Place one pastry rectangle on a plate, spread a layer of turrón cream, and add a few fresh berries. Repeat with another layer of puff pastry, cream, and berries. Finish with a final pastry layer.

4. Decorate and serve
   Top with small swirls of turrón cream, a few turrón crumbles, and fresh berries. Sprinkle with powdered sugar and, if desired, a touch of toasted nuts for added texture.

✨ A Sweet Spanish Classic Reimagined!

Serve chilled or at room temperature — a refined Spanish-inspired dessert perfect for holidays or special gatherings.